CHICKPEA FRITTERS

Chickpea Fritters image

Yield makes about 20

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil
1 onion, finely diced
2 tablespoons sesame seeds
1 tablespoon ground cumin
Pinch of cayenne pepper
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
1 large egg white
1 teaspoon coarse salt, plus more for seasoning
5 tablespoons all-purpose flour
Tzatziki, for serving (opposite)

Steps:

In a medium sauté pan, heat 3 tablespoons of the oil over medium heat. Add the onion; cook, stirring, until soft and translucent, about 3 minutes. Add the sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.
In a food processor, combine the chickpeas, lemon juice, egg white, salt, and 1 tablespoon of the oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in the onion mixture. Fold in the flour until just combined. Using your hands, form the batter into 1 1/4-inch patties, each about 1/3 inch thick.
In a 12-inch sauté pan, heat 2 tablespoons of the oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer the patties to a paper-towel-lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.